Difference between revisions of "Sol-Gel Transition"
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| − | You can witness the sol-gel transition by curing epoxy [1], making a dessert with gelatin [ [http://www.gelatin.co.za/gltn1.html 2] ], or making jam with pectin | + | You can witness the sol-gel transition by curing epoxy [1], making a dessert with gelatin [ [http://www.gelatin.co.za/gltn1.html 2] ], or making jam with pectin [ [http://www.gi.alaska.edu/ScienceForum/ASF8/887.html 3] ]. |
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| − | http://www.gi.alaska.edu/ScienceForum/ASF8/887.html | + | |
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== References == | == References == | ||
Revision as of 16:02, 4 November 2009
Definition
The sol-gel transition (also known as gelation) is simply a change from a liquid state to a gel state. In the liquid state, components dispersed in the liquid are relatively free to move about. In the gel state, these sub-units bond together to form a network extending throughout the whole substance (see figure 1). This network gives the material an elasticity: a solid-like property [1, p. 95].
The composition of the sub-units and the bonds between them play an important role in the properties of the gel. [1, p. 95].
Examples
You can witness the sol-gel transition by curing epoxy [1], making a dessert with gelatin [ 2 ], or making jam with pectin [ 3 ].
References
[1] R. Jones, "Soft Condensed Matter," Oxford University Press Inc., New York (2002).
[2] B. Cole, "Gelatin," http://www.gelatin.co.za/gltn1.html, (accessed Nov. 4, 2009).
[3]
